Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Low-Carbohydrate
Low-Sodium
Low-Sugar
Directions
Prep Time
10 minutes*
Cook Time
20 minutes
Ready in
30 minutes*
- For the Napa butter, place wine in a small saucepan; cook over high heat until reduced to 2 tablespoons. In a small skillet heat 1 tablespoon of the butter. Add shallots; cook 3 minutes. Stir in cornstarch. Add reduced wine; let cool to room temperature.
- Combine cooled wine mixture and 1 teaspoon thyme with remaining 7 tablespoons butter. Hold over very low heat to melt. To serve chilled, pour melted butter into molds and refrigerate until firm.
- Preheat oven to 350°F. Heat oil in an ovenproof skillet over medium-high heat. Season steaks with salt and pepper to taste. Place steaks in skillet; cook 4 minutes per side. Place skillet in oven and roast 8 minutes or to desired doneness. Remove and let stand 5 minutes. Serve with melted or chilled Napa butter and (if desired) additional thyme.
Nutritional Information
Serving Size
1
Per Serving
Calories 724, Calories Fat 426, Total Fat 46g, Saturated Fat 21g, Cholesterol 234mg, Sodium 134mg, Carbohydrate 1g, Protein 65g
Serving Size | 1 |
Calories | 724 |
Calories Fat | 426 |
Calories (fat) extra | 58 |
Total Fat | 46g |
Total Fat (extra) | 71 |
Saturated Fat | 21g |
Saturated Fat (extra) | 108 |
Cholesterol | 234mg |
Cholesterol (extra) | 78 |
Sodium | 134mg |
Sodium (extra) | 6 |
Potassium | 824mg |
Carbohydrate | 1g |
Carbohydrate (extra) | 1 |
Fiber | 0g |
Sugars | 0g |
Protein | 65g |
Omega3 | 0g |
Vitamin A | 869IU |
Vitamin A (extra) | 17 |
Vitamin C | 0mg |
Vitamin C (extra) | 1 |
Iron | 4mg |
Iron (extra) | 25 |